Friday, November 1, 2013

Scallion Pancakes

This scallion pancakes are different from the typical scallion pancakes in Chinese restaurants here.

1¼ cups bleached wheat
flour

1½ tsp baking powder

1 medium egg, beaten

1½ cups, plus 2 to 4
Tablespoons cold water

¾ tsp salt

Pinch white pepper

2 Tbsp dried shrimp, soaked
in hot water to soften, then finely diced

1/3 cup Chinese bacon,
finely diced

½ cup Chinese sausage (lop
cheung), finely diced

7 scallions, trimmed,
finely sliced

1½ Tbsp peanut oil, plus
additional for pan, as needed

Mix flour and baking
powder. Add egg and 1½ cups cold water
and mix in one direction until smooth.
Add salt and pepper, mix well.
Add shrimp, bacon, sausages, scallions and peanut oil, blend
thoroughly. The batter should be
thin. If not, add 2 to 4 Tbsp of water.

Heat a crepe pan or a
nonstick fry pan, add sufficient peanut oil to coat bottom. Pour about 3 Tbsp of batter into pan, cook 2
minutes, or until pancake sets. Turn
over with spatula and cook until light brown.
Remove from pan and place in a heated dish in an oven set at warm. Repeat until you get about 12 pancakes.